Roasted Cauliflower and Chickpea Salad

Ingredients

• 1 head cauliflower
• 1 can chickpeas
• 4 cups arugula
• 1 cup tahini
• 3 tablespoons lemon juice
• 1 teaspoon cumin
• 3 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons water
• 1 tablespoon fresh parsley

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Rinse and drain the can of chickpeas. Pat them dry with a paper towel.

3. 3

   Cut the cauliflower into bite-sized florets.

4. 4

   In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with 2 tablespoons of olive oil, cumin, paprika, salt, and black pepper. Toss until well coated.

5. 5

   Spread the cauliflower and chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden brown and crispy.

6. 6

   While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, remaining olive oil, minced garlic, and water until smooth. Adjust consistency with more water if needed.

7. 7

   Once the cauliflower and chickpeas are roasted, remove them from the oven and let them cool slightly.

8. 8

   In a large serving bowl, place the arugula. Top with the roasted cauliflower and chickpeas.

9. 9

   Drizzle the tahini dressing over the salad and toss gently to combine.

10. 10

    Garnish with chopped fresh parsley and serve immediately.